Carrot Cake Pie

Last week (and a lot lately) I talked about my quest to let go a little bit more, allow for help, and to collaborate with some truly rad individuals. I have been on a roll! I painted another canvas with my artsy soul-sister Julie. I got invited to contribute some art to an adult coloring book. My sister-in-law booked me for a Neverland mural in the twins’ bedroom. Opportunities and collaboration are in the works and it makes me excited to just think about the potential.

My collaborating partner Cathy and I at last year’s Farm to Fork Dinner

Sunday I met with the Yogi baker Cathy again so we could work on some more pies for our Farmer’s Market Farm-to-Fork Dinner coming up next week. Last week we met at her house to work on a chocolate avocado pie and the gem featured in today’s post, Carrot Cake Pie. And the past week she came over so we could experiment with a Fig Pistachio Goat Cheese Pie. Yumminess.

Now, however, I have a confession: last week when I went to Cathy’s, my first attempt at this pie was a complete flop. I walked away flustered, embarrassed that me (a baker) made it, and ready to try again. Not doing me best is not an option for me. And what I looked at in the skillet was a chalky mess. Something expected when people think gluten-free. It was not a representation of what I do or how my food taste. I was on a mission. A mission for redemption. When I gave round #2 a go, I could FEEL the difference. What I was creating was going to be drool-worthy. The texture I nailed. The smell while it baked, was divine. And then the ecstasy on my taste-testers faces told me I totally succeeded in my mission. Not to mention, my two-year-old twin nephews couldn’t eat it fast enough either.

Now you can benefit. Here are the tweaks I made. If you are a Terre Haute resident join us August 23rd at the Red Barn to gobble some up. We plan on making Vegan, Gluten-Free, and some Paleo Pie options: Fig Pistachio and Goat Cheese Pie, Caramel Apple Granola Pie, Peach Galette, Carrot Cake Pie, and a Chocolate Avocad

Carrot Cake Pie

Crust:

1 cup pecans

1/4 cup melted organic coconut oil

1/3 cup honey

1 tsp cinnamon

Filling

1/2 cup almond meal

1 cup coconut sugar

4 carrots, peeled

1 tsp vanilla

1 local, pasture-raised egg

1/4 cup melted organic coconut oil

1 tsp cinnamon

pinch of baking soda

1/2 tsp baking powder

1/4 tsp sea salt

Let’s Make it Happen: Start with the crust. Pulse in a food processor until the dough is slightly sticky. Pat into a pie pan (we are going to use skillets, but here I used mall individual sized pans). Bake at 350 until it is slightly golden and cooked.

Work on the filling. Peel carrots. Toss into a food processor. Grind those babies up. Add the remaining ingredients. Pour into pie pans once the crusts are ready. Bake for 30 minutes or until no longer jiggly in the center.

Eat and enjoy! I will note that I also plan on making a ‘cream cheese’ frosting with soaked cashews.